Gingerbread Stars

Found on Pillsbury

Move over, plain gingerbread cookies! These Gingergread Stars are tasty and a beautiful addition to the cookie plate, too.

Prep Time: 15 Min

Total Time: 55 Min

Makes: 24

INGREDIENTS:

1

roll (16.5 oz) Pillsbury® refrigerated gingerbread cookies

1

cup white vanilla baking chips

2

tablespoons shortening

DIRECTIONS:

• Heat oven to 350°F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
• Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking.
• With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
• Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes.
• In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes.

High Altitude (3500-6500 ft):

No change.